Air Quality: Reducing PM2.5 in commercial kitchens

Using innovation procurement to help tackle harmful air pollution caused by cooking emissions in restaurants.

Commercial cooking is the third-largest single source of Particulate Matter (also known as PM2.5 emissions) in London, which is estimated to account for 59% of total emissions. These emissions originate from cooking fuels such as charcoal, wood and gas, as well as food preparation methods like frying and grilling. PM2.5 are tiny particles in the air that are small enough to travel deep inside the lungs, heart and brain. Long-term exposure has been linked to serious health conditions such as heart disease, respiratory illnesses, and even cognitive decline. To address this, Westminster City Council is trialling a new air purification system in five local restaurants to assess its effectiveness in reducing PM2.5 emissions and improving indoor and outdoor air quality. The trial will also provide valuable data on how restaurant emissions contribute to pollution across the city, which will be shared with the businesses.